Almost-Spit-Roasted Moroccan Lamb

Name: Almost-Spit-Roasted Moroccan Lamb
Total time: 5 h
Yield: 8 to 10 servings
Cuisine: moroccan
Ingredients: 1 front quarter of lamb, about 10 to 12 pounds, or two 5- to 6-pound bone-in lamb-shoulder roasts; Salt; 6 ounces unsalted butter, softened; 2 teaspoons cumin seeds, lightly toasted and finely ground; 2 teaspoons coriander seeds, lightly toasted and finely ground; 2 teaspoons paprika; 1/2 teaspoon pimentón; 6 garlic cloves, smashed to a paste with a little salt

Recipe from Paula Wolfert

Adapted by David Tanis

Almost-Spit-Roasted Moroccan Lamb — Fred R. Conrad/The New York Times

Total Time: 5 to 6 hours
Rating: 4(371)
Comments: Read comments

For special occasions in Morocco, a whole lamb is turned on a spit over coals for hours, until the exterior is browned and crisp, with tender juicy meat within. Paula Wolfert, the great American authority on Moroccan food, gives this slow-roasting method for achieving similar delicious results in a home oven. Ask your butcher for front quarter of lamb (also called a half bone-on chuck). It is comprised of the neck, shoulder, front shank, and some ribs, all in one piece. Alternatively, ask for 2 large bone-in shoulder roasts. The lamb emerges succulent and fragrant, thanks to careful basting with butter and spices. Serve it with warm chick peas, cumin-flavored salt and a dab of spicy harissa. —David Tanis

Featured in: Lamb, Slow-Roasted the Moroccan Way, Without the Barbecue Spit

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Ingredients

Yield:8 to 10 servings

1front quarter of lamb, about 10 to 12 pounds, or two 5- to 6-pound bone-in lamb-shoulder roasts
Salt
6ounces unsalted butter, softened
2teaspoons cumin seeds, lightly toasted and finely ground
2teaspoons coriander seeds, lightly toasted and finely ground
2teaspoons paprika
½teaspoon pimentón
6garlic cloves, smashed to a paste with a little salt

Ingredient Substitution Guide

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Preparation

Step 1
Trim lamb of extraneous fat, but leave a thin layer of fat covering the meat (or ask your butcher to do this). Use a sharp paring knife to cut slits all over the lamb. Lightly salt meat on both sides and place in a large roasting pan. Mix together butter, cumin, coriander, paprika, pimentón and garlic. Smear butter mixture over surface of meat. Allow meat to come to room temperature. Heat oven to 450 degrees.
Step 2
Roast lamb, uncovered, for 30 minutes, until it shows signs of beginning to brown. Reduce heat to 350 degrees. Continue roasting for 3 to 4 hours, basting generously every 15 minutes or so with buttery pan juices, until meat is soft and tender enough to pull away easily from bones and skin is crisp. If surface seems to be browning too quickly, tent loosely with foil and reduce heat slightly. In this case, remove foil, baste lamb and allow skin to crisp before removing from oven.
Step 3
Transfer lamb to a large platter or cutting board and serve piping hot. Encourage guests to tear pieces of lamb with fingers; alternatively, carve meat from bones and chop into rough pieces. Serve with cumin-flavored salt, harissa and warm chickpeas if desired.

Ratings

4 out of 5

371 user ratings

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Comments

Liz7 years ago

Did this with a 3lb. bone in leg chunk. Took about 3 hours total. Used one stick of butter, eyeballed about 2/3 spice amounts. Turned out amazing.
Don't be afraid of the caramelized burnt bits in the bottom of the pan. It's lamb candy.

Nice Sunday Dinner7 years ago

I made this for a Sunday dinner. It was well received. I added thickly chopped onions and garlic about 2 hours in which caramelized really nicely and added wonderful flavor to the butter (be sure to add extra salt). I also carrots and potatoes in the last hour and zucchini in the last 30min to the roasting pan. I basted these veggies with the drippings from the meat and added a bit of salt and herbs. Ther were beautifully caramelized and everyone loved the roasted veggies on the side.

Ben7 years ago

Probably the best lamb I've ever made. Followed the recipe exactly and based like clockwork. A 13 lb cut, trimmed to 11 lbs, took 4-1/2 hours. I dropped heat to 325 for the last 2 hours but didn't tent. Very dark crust looked a bit burnt but was still juicy and incredibly flavorful. Rave reviews from all diners.

Victor Owen Schwartz1 year ago

Definitely less butter is required. I made a 15 lb forequarter. In addition to the 30 minutes at high heat i cooked it for 4 hours. I turned down the heat to 325 and added some water to the pan for the last hour. Flavors were great however it still was not at the pull off the bone stage. I made it the day before so I let it rest and then put it in the friefge for the next day. I pulled it out three hours before reheating at 325, lightly covered in foil and cooked it an hour before serving.

Colin1 year ago

Made with venison shoulder, was amazing!!

Sydney1 year ago

This was excellent. I placed the lamb on a raised rack above a sheet pan and when there was 1 hour left through I added thick cut carrots, potatoes, and garbanzo beans, which I had tossed lightly with some harissa, salt, and olive oil. Once I took the lamb out I cranked the heat up to 475 to crisp everything else up. I served with a grated garlic and lemon yogurt sauce. Amazing!

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